Panchamrut

Panchamrut

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Panchamrut is a dish with a holy connotation, in the sense that it is offered to God during most pujas. Different regions and communities prepare different versions of panchamrut – some with milk products, some with fruits and honey, and so on.

Here is the spicy Maharashtrian version, which is part of the traditional puja thali, and also served as an accompaniment in a traditional Maharashtrian wedding lunch.

It is like a sweet and sour chutney, with varied ingredients ranging from jaggery to tamarind, crushed nuts and seeds, and dry fruits too. Spice powders like chilli powder and goda masala are used to give a spicy touch to the recipe.

Here is the authentic method of preparing this popular Maharashtrian accompaniment. We are sure you will love it. As a variant, you can also use chopped capsicum to lend the required spiciness, instead of chilli powder.

Panchamrut is served on special occassions like Ganesh Chaturthi and Gudi Padwa as an accompaniment to a typical Maharashtrian thali consisting of Maharashtrian Bhaji, Maharashtrian Rotis / Polis, Maharashtrian Dal, Varan / Amti / Kalvan, Maharashtrian Bhaat (Rice) and Maharashtrian Sweet Dishes

Enjoy how to make Panchamrut recipe with detailed step by step photos and video.

Panchamrut recipe - How to make Panchamrut

Preparation Time:    Cooking Time:    Total Time:     Makes 1.25 cups
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Ingredients
Method
Procedure for panchamrut

    Procedure for panchamrut
  1. Heat the oil in a broad non-stick pan and add the mustard seeds.
  2. When the seeds crackle, add the curry leaves and sauté on a slow flame for 10 seconds.
  3. Add the fenugreek seeds and sauté on a slow flame for 10 seconds.
  4. Add the asafoetida and sauté on a slow flame for 10 seconds.
  5. Add the turmeric powder and sauté on a slow flame for 10 seconds.
  6. Add the tamarind pulp, chilli powder, raisins, cashewnuts, jaggery and 1/4 cup of water, mix well and cook on a medium flame for 2 minutes or till the jaggery melts.
  7. Add the peanut powder, dry coconut, sesame seeds powder and ½ cup of water, goda masala and salt, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture comes to a boil.
  8. Serve hot.
Nutrient values (Abbrv) per cup
Energy285 cal
Protein6.8 g
Carbohydrates27.9 g
Fiber2.8 g
Fat17.2 g
Cholesterol0 mg
Sodium6 mg
Click here to view calories for Panchamrut
Panchamrut Video by Tarla Dalal
Panchamrut recipe with step by step photos

How to make Panchamrut

  1. To make Panchamrut, heat the oil in a broad non-stick pan, add the mustard seeds and allow them to crackle.
  2. When the seeds crackle, add the curry leaves and sauté on a slow flame for 10 seconds.
  3. Add the fenugreek seeds and sauté on a slow flame for 10 seconds.
  4. Add the asafoetida and sauté on a slow flame for 10 seconds.
  5. Add the turmeric powder and sauté on a slow flame for 10 seconds. It adds on to the rich colour of Maharashtrian panchamrut recipe.
  6. Add the tamarind pulp. It will give a nice sourness to the Panchamrut.
  7. Add the chilli powder. Instead of chilli powder, you can also add ¼ cup of chopped green capsicum.
  8. Add the raisins to get a little sweetness.
  9. Add the cashewnuts to it. It is necessary to give a pleasant crunch.
  10. Add the jaggery to balance the sourness of the tamarind. Jaggery should always be twice the amount of tamarind pulp.
  11. Add ¼ cup of water to adjust the consistency, mix well and cook on a medium flame for 2 minutes or till the jaggery melts completely. Keep stirring in between so the mixture doesn’t stick to the sides and bottom of the pan.
  12. Add the crushed peanuts, coconut and sesame seed powder. These are the authentic ingredients for the Panchamrut. Ensure that these are roasted so you don’t get any raw aroma. Here the sesame seeds powder should be half the amount of crushed peanuts used.
  13. Add ½ cup of water and mix very well.
  14. Immediately add the goda masala for that slight spicy touch to please your taste buds.
  15. Add the salt, mix well and cook on a medium flame for 1 to 2 minutes or till it comes to a boil. Do stir in between when required.
  16. Cool and serve as an accompaniment.

Reviews

Panchamrut
 on 08 Apr 16 11:23 PM
5

Excellent combination of jaggery and tamarind pulp gives a unique flavour to this recipe..
Tarla Dalal
09 Apr 16 02:11 PM
   Hi Sonal , we are delighted you loved the Panchamrut recipe and it came out perfectly. Please keep posting your thoughts and feedback. Happy Cooking.
Panchamrut
 on 02 Nov 12 09:47 AM
5

Coconut and crushed peanuts with capsicum make a yummy dry vegetable. The tamarind adds a nice tangy touch.